Ingredients
- 1 pound rigatoni
- 2 tablespoons olive oil
- ¼ teaspoon crushed red pepper
- 1 medium red onion, thinly sliced
- 1 large eggplant, peeled, cut into approximately ¾-inch dice
- ¼ teaspoon kosher salt
- 2 garlic cloves, mashed through a press
- 1½ pounds plum tomatoes, cored, seeded and cut into ½-inch chunks (plus any juice)
- ½ cup packed fresh basil leaves, chiffonade
- Basil Cashew “Ricotta,” for topping (See recipe)
About this recipe
Serves 4-6 Make this a gluten-free dish by substituting rigatoni for gluten-free penne. To cut basil “chiffonade,” stack leaves and roll lengthwise, then cut on the diagonal into thin ribbons.
Instructions
Cook pasta as per package instructions for al dente. Drain, reserve ⅓ cup of the cooking liquid and return cooked pasta to the pot. Cover to keep warm; set aside. Meanwhile, heat the oil in a large sauté pan over medium-high heat; then sprinkle in crushed red pepper. Let pepper cook for a few seconds, just until it starts to sizzle. Lower heat to medium and add onion. Cook onion, stirring occasionally, for 1-2 minutes; then add eggplant. Salt the mixture and continue cooking, stirring frequently to prevent the eggplant from sticking.
Once the eggplant gets soft and slightly browned (about 3-4 minutes), stir in garlic. Sauté until it becomes fragrant; then add tomatoes with any juices. Continue sautéing the mixture for another 3-4 minutes more or until the vegetables are tender and eggplant is fully cooked. Add reserved pasta liquid and basil and carefully pour mixture over reserved pasta. Toss sauce with pasta; gently reheat if necessary. Adjust seasoning. Top with a dollop of the Basil Cashew Ricotta and serve immediately.
